Microwave Chocolate Gravy Recipes

Steps:

• Whisk sugar, flour, cocoa, and salt together in a microwave-safe bowl. Whisk in milk and vanilla extract. Microwave on high in 15 to 30-second intervals, whisking between each, until gravy thickens enough to coat the back of a spoon, about 5 minutes total.

Steps:

• In a microwave safe dish heat water and bouillon on high, stirring occasionally until just boiling.
• In a small bowl combine the cornstarch and cold water and mix together; stir into the hot broth and cook on medium for about 1 minute, or until thick, stirring at 30 second intervals.

Steps:

• Sift the sugar, cocoa powder, flour, and salt into a large skillet or saucepan. Add the milk and whisk to combine. Cook over medium heat, stirring frequently, until slightly thickened, 7-10 minutes. Remove from the heat.
• Stir in the vanilla and butter until the butter is melted and well incorporated.
• Serve immediately over buttermilk biscuits, pound cake, ice cream, or as a dip for your favorite fruit.
• Enjoy!

Steps:

• -- Mix all dry ingredients together well, and then add wet ingredients -- Stir well -- Cook in microwave a few minutes at a time, until at desired consistancy (usually around 5 minutes)

Steps:

• In a microwave-safe bowl heat the hot water with bouillon cubes, garlic powder (if using) and black pepper on HIGH until boiling removing once or twice to stir.
• In a small bowl or cup stir together the 1 tablespoon water with cornstarch until smooth; add to boiled broth and cook until thickened, removing once to stir.

Steps:

• Heat butter in an 8 cup glass measuring cup at 100%, uncovered, for 2 min.
• Remove from oven.
• Thoroughly whisk in flour.
• Cook, uncovered at 100% for 2 min more. Remove from oven.
• Whisk in cream and broth.
• Cook, uncovered at 100% for 2 min; stir and cook for 3 min more. Remove from oven, add salt and pepper and whisk until smooth.
• Add lemon juice to taste. Variation with mushrooms (This is my standard Thanksgiving gravy.) Increase butter (or fat) to 4 tbsp.
• Add flour and cook as for Veloute. Add 1/4 lb fresh mushrooms, quartered and sliced (If the mushrooms are very large, cut in smaller pieces). You may also substitute dried mushrooms for a portion of the fresh mushrooms.
• Add lemon juice and a dash of cayenne pepper.
• (The recipe also lists 2 Tbsp of chopped dill as an optional ingredient, but I've never used it.) Cook, uncovered at 100% for 3 min, finish as for Veloute above. Another microwave sauce to use as gravy is Marchand du Vin Sauce Makes 1 1/2 cups 1/4 cup chopped shallots (about 5 medium shallots) 1 clove garlic, smashed, peeled, and minced 2 cups red wine 1 cup chicken, duck, or veal broth 1 Tbsp chicken, duck or veal glaze (very concentrated broth) 2 tsp cornstarch dissolved in 3 tsp cold water (optional) fresh ground pepper Put shallots, garlic, wine and 1/2 cup of broth in a 8 cup glass measure. Cook, uncovered, at 100% for 20 minutes, until reduced by one half.
• Remove from oven and deglaze roast cooking pan with this mixture, then cook on top of the stove until slightly thickened, and season to taste. If not deglazing, briskly stir in cornstarch slurry and cook uncovered, at 100% for 2 minutes.
• Season to taste.